Fresh asparagus always sings, “Spring has arrived!” We love asparagus any time of the year, but it’s a special dish when added to the springtime Easter table. I found this wonderful asparagus salad recipe in my March 2008 Bon Appétit magazine.
My husband also loves fresh cucumbers. I do, too, except I have to stick to the salad ones or face indigestion for a couple of days. The cucumbers and green onions mixture combined with the many fresh herbs served on top of the asparagus really tickled my culinary imagination and I had to try making it. I cannot describe the difference that fresh tarragon makes when used instead of dried tarragon. The aroma of fresh tarragon is truly delightful.
The original recipe made 10 servings, way too much for our table. I made a one-third recipe and shared half of it with our next door neighbors. If you need 10 servings, just multiply each ingredient listed here by 3 and you will have a great salad for 10 or more.
You can also prepare all the ingredients for this salad the day before your meal and refrigerate them.
“This fresh salad could be served family-style with the rest of the meal or as a plated first course,” according to Bon Appétit.
Asparagus, Green Onion, Cucumber and Herb Salad
Recipe adapted from Bon Appétit March 2008
4 servings
Ingredients for Dressing
1 TB lemon juice
½ tsp red wine vinegar
1/8 tsp
1/8 tsp coarse kosher salt
1/8 tsp black pepper
¼ cup extra virgin olive oil
Ingredients for Salad
1 lb medium asparagus, with ends snapped off at the 1st breaking point
1 1/3 cup thinly sliced green onions
1 cup ¼ inch cubes peeled seeded salad or pickling cucumbers (about 3 small ones)
½ tsp chopped fresh Italian parsley (flat-leafed)
½ tsp chopped fresh chives
½ tsp chopped fresh mint
½ tsp chopped fresh tarragon
Ice water
Other Items Needed
Measuring cups and spoons
Chef’s knife
Cutting board
Small jar with lid
3 large bowls
2 small bowls
Large pot
Pot holders
Tongs for cooked asparagus
Colander for draining asparagus
Clean dish or kitchen towel
Paper towels
Salad serving utensils
Serving platter or individual salad plates, chilled optional
Instructions for Dressing
Add all ingredients to small jar. Shake vigorously until all are well blended. (Here, here to the ingenuity of the great Julia Child!) Let sit at room temperature if you’re serving the salad soon. Note that the dressing can be made 1 day ahead, but it must be refrigerated afterwards. Before combining the salad ingredients, bring the dressing to room temperature and re-shake the jar vigorously before serving the dressing.
Instructions for Salad
Fill large bowl with lightly salted ice water. Stir until salt dissolves.
In large pot bring salted water to a boil. Add asparagus and cook until it is crisp tender, about 3 minutes. Immediately, transfer the asparagus to the bowl with the ice water to stop the cooking process. Reserve the cooking liquid.
Place green onions in a small bowl. Pour 1½ cups of the reserved asparagus cooking liquid over the onions. Let stand until the onions are cool. This step may take 30 minutes or more depending on the type of bowl you use.
Drain the asparagus well in the colander and set aside.
Transfer the onions to a clean dish towel and squeeze them dry.
Both the asparagus and the onions can be made 1 day ahead. If you do, wrap them separately in several layers of paper towels. Then, enclose them in separate zip-top bags and refrigerate.
Combine green onions, cucumber cubes and herbs in mixing bowl. Re-shake dressing and add to mixing bowl. Season them with salt and pepper. Toss to coat.
Arrange asparagus on chilled serving platter or salad plates. Spoon cucumber mixture over asparagus and serve.
A beautiful as well as another delicious recipe for your Easter table is coming your way from Kathryn’s Texas Kitchen.
Until next time…
Bon appétit!